JP7183466B1 - Cocoa concentrate for preparing cocoa beverages - Google Patents

Abstract

An object of the present invention is to provide a cocoa concentrate with which a cocoa beverage with enhanced refreshing aftertaste can be produced while maintaining the richness of cocoa. SOLUTION: A cocoa concentrate to be diluted for drinking, containing 0.7 g/100 mL or more of cocoa-derived insoluble solids, has a theobromine content of 200 to 3000 mg/L, and a pH of 3.1 to 3.1. 5.0. [Selection figure] None

Description

The present invention relates to a cocoa concentrate for making cocoa beverages by diluting it with water, dairy ingredients, or the like. More particularly, it relates to a cocoa concentrate capable of achieving both the richness of cocoa and a refreshing aftertaste when diluted to form a cocoa beverage. Also provided is a cocoa beverage containing this cocoa concentrate and a method for producing the same.

Cocoa beverages made from cacao beans generally contain cocoa powder, sweeteners such as sugar, dairy ingredients (milk, whole milk powder, skimmed milk powder, and other dairy products) or vegetable milk (soy milk, etc.), flavors, etc. It is a beverage prepared by dissolving it in water together with it, and it is filled in a container such as a beverage can, sterilized, and commercialized.

Such a normal cocoa drink is a favorite drink that enjoys the richness of the insoluble solids of cocoa powder and the sweetness derived from sugar and milk, so the aftertaste continues and the taste is not refreshing after drinking.

Technologies related to the taste of cocoa beverages include a technique to enhance richness and richness by blending gamma polyglutamic acid (Patent Document 1), and a combination of thickening stabilizers, crystalline cellulose, and emulsifiers while containing a large amount of cacao. By doing so, there is a technique (Patent Document 2) that achieves both palatability and quality stability, but there is no technique that achieves both the richness of cocoa beverages and a refreshing aftertaste.

JP 2007-189946 A JP-A-9-313145

Ordinary cocoa beverages are a favorite drink that enjoys the richness of the insoluble solids of cocoa powder and the sweetness derived from sugar and milk, so there is a problem that it has a strong aftertaste that remains on the tongue and does not feel refreshing after drinking. An object of the present invention is to provide a cocoa concentrate that can be used to produce a cocoa beverage with an enhanced refreshing aftertaste while maintaining the richness of cocoa.

As a result of intensive studies, the present inventors found that by adjusting the theobromine content and pH within a predetermined range in the cocoa concentrate, the refreshing aftertaste can be enhanced without impairing the richness of the cocoa. and completed the present invention. The cocoa concentrate of the present invention can be diluted to prepare so-called ordinary "cocoa" beverages. Cocoa beverages usually contain insoluble solids derived from cocoa.

Cocoa beverages usually have a neutral pH of about 6.5 to 7 for quality stability, and the pH is not adjusted to an acidic range in the manufacturing process. On the other hand, the present inventors unexpectedly found that by adjusting the pH of the cocoa concentrate to an acidic range, the taste of the diluted cocoa beverage can be improved as described above.

The present invention includes, but is not limited to, the following aspects.
[1] containing 200 to 3000 mg/L of theobromine,
Containing 0.7 g / 100 mL or more of cocoa-derived insoluble solids,
is pH 3.1 to 5.0;
Cocoa concentrate for dilution and drinking.
[2] The cocoa concentrate according to [1], for drinking after being diluted 2 to 6 times by volume.
[3] The cocoa concentrate according to [1], which contains an acidulant.
[4] The cocoa concentrate according to [1] or [3];
and one or more selected from water or milk,
A cocoa beverage, wherein the total amount of the one or more selected from water or milk is 1 to 5 times the amount of the cocoa concentrate based on the volume ratio.
[5] The concentration of theobromine is 200 to 3000 mg/L, contains 0.7 g/100 mL or more of cocoa-derived insoluble solids, and contains an acidulant in an amount that provides a pH of 3.1 to 5.0. A step of preparing a cocoa concentrate to be prepared, and a step of adding one or more selected from water or milk in an amount of 1 to 5 times the amount of the cocoa concentrate based on the volume ratio,
A method for producing a cocoa beverage, comprising:

By using the cocoa concentrate of the present invention, it is possible to prepare a highly palatable cocoa beverage having both richness and a refreshing aftertaste by simply mixing it with water or milk, which is highly convenient.

(cocoa concentrate)
As used herein, the term "cocoa concentrate" refers to a liquid containing chocolates for drinking a cocoa drink produced by diluting it (hereinafter sometimes simply referred to as a diluted drink). . The liquid medium is water. “Chocolate” refers to the “Fair Competition Code Concerning Labeling of Foods Using Chocolate September 14, 2018 Fair Trade Commission/Consumer Affairs Agency Notification No. 15” (hereinafter referred to as “Regulation 1”). Chocolate dough, semi-chocolate dough, cocoa mass, cocoa butter, cocoa cake, cocoa powder (cocoa) and cocoa extract powder. Of these, "chocolate dough, quasi-chocolate dough, cocoa mass, cocoa butter, cocoa cake and cocoa powder" refer to those stipulated in the "Fair Competition Regulations Concerning Labeling of Chocolates" (hereinafter referred to as Regulation 2). In addition, "cacao extract powder" refers to powdered cacao extract extracted and concentrated from cacao nibs, cacao mass, cocoa butter, cocoa cake or cocoa powder, as defined in Rule 1 above. As used herein, the term "cocoa beverage" refers to the use of chocolate as a raw material, as described in Rule 1 above, with the addition of sugars, dairy products, edible oils and fats, flavorings and other edibles, if necessary, and mixing and homogenizing them. However, it is intended to be drunk as it is, and the cocoa content is 0.5% or more of the total weight. In this specification, dairy products include animal milk raw materials as well as vegetable milk. "Cocoa content" means the total amount of cocoa nibs, cocoa mass, cocoa butter, cocoa cake, cocoa powder (without flavorings and other substances) and cocoa extract powder, excluding moisture, as specified in Rule 1 above. . Cocoa powder means cocoa powder and modified cocoa powder as defined in Rule 2 above. The cocoa concentrate of the present invention preferably contains cocoa powder and/or cacao extract powder as chocolates from the viewpoint of flavor and ease of handling in the beverage manufacturing process.

The dilution ratio for diluting the cocoa concentrate of the present invention may be appropriately set according to the preference of the drinker, but it is preferably about 2 to 6 times, and about 3 to 5 times based on the volume ratio. may be Specifically, for example, a 3-fold dilution ratio based on volume ratio means adding 2 parts by volume of diluent medium to 1 part by volume of cocoa concentrate. In this specification, dilution ratios are based on volume ratios.

By adjusting the theobromine content and pH in the cocoa concentrate to a specific range, the present invention provides a beverage produced by diluting the cocoa concentrate while maintaining the richness of the cocoa beverage while maintaining a refreshing aftertaste. It is based on the discovery that the In the present invention, the richness of cocoa refers to "the spread of complex cocoa flavors", and the aftertaste refers to "the aftertaste of sweetness that remains on the tongue after drinking".

Theobromine is an alkaloid component peculiar to cocoa beans that has a chemical structure very similar to caffeine derived from cocoa, and is the source of the bitterness and aroma of cocoa. Therefore, the higher the theobromine content, the stronger the taste of the cocoa beverage, and the lower the theobromine content, the weaker the taste. The theobromine content of the cocoa concentrate should be 200 mg/L or more in order to impart a favorable cocoa taste to the beverage produced by diluting the cocoa concentrate. If the theobromine content is lower than this, there is a risk that the cocoa taste of the diluted beverage will not be sufficient. The theobromine content of the cocoa concentrate is preferably 210 mg/L or more, more preferably 250 mg/L or more, still more preferably 500 mg/L or more, still more preferably 600 mg/L or more, still more preferably is 1000 mg/L or more, more preferably 1500 mg/L or more, and still more preferably 2200 mg/L or more. On the other hand, if the cocoa concentrate contains a very large amount of insoluble cocoa solids, the production efficiency will be poor. Therefore, the cocoa concentrate has a theobromine content of 3000 mg/L or less, more preferably 2500 mg/L or less.

Theobromine is usually derived from raw materials prepared from cocoa beans. In the cocoa concentrate, the cocoa-derived insoluble solid content, which is an index of the amount of cocoa beans used, is preferably 0.7 g/100 mL or more, more preferably 1.0 g/100 mL or more, and further preferably 1.1 g/100 mL or more. 1.2 g/100 mL or more is more preferable, 1.3 g/100 mL or more is more preferable, and 1.5 g/100 mL or more is particularly preferable. The upper limit is preferably 15.0 g/100 mL or less, more preferably 12.5 g/100 mL or less, even more preferably 7.5 g/100 mL or less. The beverage prepared by diluting the cocoa concentrate of the present invention is a so-called ordinary “cocoa” beverage, which has the appearance of brown opaque cocoa-derived insoluble solids suspended therein. A similar appearance is obtained for the undiluted cocoa concentrate.

The theobromine content in the diluted beverage is determined by the theobromine content in the cocoa concentrate and the dilution ratio. In general, it is preferable to use a combination of the theobromine content in the cocoa concentrate and the dilution ratio so that the theobromine content in the diluted beverage is about 100 to 900 mg/L. From the viewpoint of sufficient cocoa taste, the theobromine content in the diluted beverage is preferably 110 mg/L or more, more preferably 125 mg/L or more, and even more preferably 140 mg/L. Moreover, from the viewpoint of avoiding an excessively strong taste, the theobromine content in the diluted beverage is preferably 800 mg/L or less, more preferably 750 mg/L or less, and even more preferably 700 mg/L or less. The cocoa-derived insoluble solid content in the diluted beverage is about 0.3 to 5.5 g/100 mL, more preferably 0.4 g/100 mL or more, further preferably 0.5 g/100 mL or more, and 0.6 g/100 mL or more. More preferably, it is 0.7 g/100 mL or more, and even more preferably 0.8 g/100 mL or more. Also, it is preferably 5.0 g/100 mL or less, more preferably 4.5 g/100 mL or less, and more preferably 4.0 g/100 mL or less.

The theobromine content in the cocoa concentrate and the theobromine content in the diluted beverage can be measured by a known method such as a method using high performance liquid chromatography (HPLC).

In addition, the cocoa-derived insoluble solid content in the cocoa concentrate or diluted beverage refers to the insoluble solid content derived from cocoa beans in the cocoa concentrate or diluted beverage. The amount of cocoa-derived insoluble solids can be measured by the following method:
Pour 100 mL of cocoa concentrate or diluted beverage into a centrifuge tube and centrifuge at 1000 rpm for 10 minutes. After centrifugation, the supernatant is removed, the centrifuge tube is dried at 50°C for 48 hours, and the weight is measured. Subtract the weight of the centrifuge tube from the obtained value to obtain the weight of solids. Cocoa concentrates or diluted beverages may contain ingredients not derived from the cocoa bean, such as milk content, sweeteners, pH modifiers, flavoring agents, etc., but these are usually soluble and can be treated with little Since it does not precipitate, the amount of cocoa-derived insoluble solids can be calculated based on the weight of solids obtained above. On the other hand, if a cocoa concentrate or diluted beverage contains ingredients other than cocoa bean-derived ingredients that are clearly insoluble, such as fruits other than cocoa beans or gel-like foodstuffs, then those cocoa bean-derived The amount of cocoa-derived insoluble solids is calculated by subtracting the weight of the non-removed ingredients from the weight of solids obtained above.

(pH)
By adjusting the theobromine content and pH to a specific range, the cocoa concentrate of the present invention has a refreshing aftertaste while having a preferable richness as a favorite drink in a beverage produced by diluting the cocoa concentrate. characterized by

If the pH of the cocoa concentrate is too low, the cocoa beverage when diluted will have a sour taste and the palatability of cocoa will be felt to be low. 3.1 or more, preferably 3.5 or more, more preferably 4.0 or more from the viewpoint, and 5.0 or less, preferably 4.8 or less, more preferably 4.4 or less from the viewpoint of the effect of improving the aftertaste. Adjust so that The pH can be adjusted with an acidulant. Acidulants that can be used include, but are not limited to, phosphoric acid, citric acid, sodium acetate, DL-tartaric acid, DL-malic acid, fumaric acid, lactic acid, glacial acetic acid, adipic acid, gluconodeltalactone, phytin. Acids and the like can be mentioned. From the standpoint of achieving both an aftertaste-improving effect and richness when drunk in diluted form, phosphoric acid is preferable among the above-mentioned acidulants because it does not give off a sour taste. In adjusting the pH, it is possible to use juices, extracts, purees, pastes, etc. of plant-based ingredients other than cacao beans, such as fruits and vegetables containing sour ingredients, but these plant-based ingredients do not contain astringent ingredients other than sour ingredients. Flavor components are also included, and if contained in cocoa concentrate, there is a possibility that the taste of cocoa will be impaired, so juices, extracts, purees, pastes, etc. of plant materials other than cacao beans should not be used. preferable.

Here, the pH in the present specification refers to a value obtained by weighing 100 mL of the concentrate into a 200 mL beaker, adjusting the temperature to 20° C., and measuring with a pH meter.
(Other ingredients)
As long as the effects of the present invention are not impaired, the cocoa concentrate of the present invention contains sweeteners (sucrose, isomerized sugar, glucose, fructose, lactose, maltose, aspartame, acesulfame K, sucralose, stevia, etc.), antioxidants, Agents (sodium L-ascorbate, etc.), emulsifiers (sucrose fatty acid esters, sorbitan acid esters, polyglycerin fatty acid esters, etc.), thickening stabilizers (crystalline cellulose, etc.), fragrances, etc. can be appropriately added.

As mentioned above, plant-based ingredients other than raw materials derived from cacao beans (for example, fruits other than cacao beans, vegetables, herbs, bark, etc.) may impair the cocoa-like taste of the beverage, so they should not be added. is preferred.

(contained cocoa concentrate)
The cocoa concentrate of the present invention may be in the form of being sterilized and filled in a container. As the container, a general-purpose container may be used, and examples include molded containers containing polyethylene terephthalate as a main component (so-called PET bottles), metal cans, paper containers combined with metal foil or plastic film, bottles, and the like. can. The sterilization method is not particularly limited. The sterilization may be performed so as to meet the prescribed standards such as the Food Sanitation Law.

(dilution medium)
Cocoa beverages can be provided by diluting the cocoa concentrate of the present invention. As a diluent medium for diluting the cocoa concentrate, any liquid that is acceptable for food and drink can be used, but usually it is one or more selected from water and milk. In particular, it is preferred to use milk. The term "milk" as used herein refers to a white liquid containing fine colloidal particles of proteins and fats that dilute the flavor of cocoa as it is. Shall include plant-based milks such as milk, rice milk, coconut milk. Among milks, cow's milk or soy milk is preferred.

By adjusting the theobromine content and pH within a predetermined range, the cocoa concentrate of the present invention has the richness of cocoa and a refreshing aftertaste even when diluted with a diluent medium. characterized by Therefore, even when the cocoa concentrate of the present invention is mixed with a large amount of milk, it is possible to prepare a beverage that has a rich cocoa richness and a refreshing aftertaste comparable to that of milk. Thus, the cocoa concentrate of the invention is preferably used as a concentrate for dilution with milk.

(cocoa drink)
As described above, the cocoa beverage (also called diluted beverage) of the present invention can be produced by diluting the cocoa concentrate of the present invention with one or more of water or milk (dilution medium). As described above, the dilution ratio is preferably about 2 to 6 times based on the volume ratio, and may be about 3 to 5 times. This means that the amount of diluent medium is about 1 to 5 times, more preferably about 2 to 4 times the amount of cocoa concentrate.

The content of theobromine in the cocoa drink (diluted drink) is preferably about 100 to 900 mg/L as described above. From the viewpoint of sufficient cocoa taste, the theobromine content of the cocoa beverage is preferably 110 mg/L or more, more preferably 125 mg/L or more, and even more preferably 140 mg/L. From the viewpoint of avoiding too strong taste, it is preferably 800 mg/L or less, more preferably 750 mg/L or less, and even more preferably 700 mg/L or less. The cocoa-derived insoluble solid content in the cocoa beverage (diluted beverage) is about 0.3 to 5.5 g/100 mL, more preferably 0.4 g/100 mL or more, further preferably 0.5 g/100 mL or more, and 0.6 g /100 mL or more is preferable, 0.7 g/100 mL or more is more preferable, and 0.8 g/100 mL or more is even more preferable. Also, it is preferably 5.0 g/100 mL or less, more preferably 4.5 g/100 mL or less, and more preferably 4.0 g/100 mL or less.

As described above, the cocoa beverage prepared by diluting the cocoa concentrate of the present invention is a so-called ordinary “cocoa” beverage that has an appearance in which brown opaque cocoa-derived insoluble solids are suspended. be.

(Method for producing cocoa beverage)
As mentioned above, cocoa beverages can be produced by diluting the cocoa concentrate of the present invention. Accordingly, the present invention also provides a method for producing a cocoa beverage comprising the steps of:

A cocoa concentrate having a theobromine concentration of 200 to 3000 mg/L, containing cocoa-derived insoluble solids of 0.70 g/100 mL or more, and containing an acidulant in an amount that provides a pH of 3.1 to 5.0. A step of preparing a liquid, and a step of adding one or more selected from water or milk to the amount of the cocoa concentrate in a total amount of 1 to 5 times based on the volume ratio.

EXAMPLES The present invention will be specifically described below with reference to experimental examples, but the present invention is not limited thereto. Also, in this specification, unless otherwise stated, numerical ranges are described as including their endpoints. Moreover, the theobromine content in a drink can be measured by the following method.

<Measurement of theobromine content>
The theobromine concentration was determined by diluting each sample 10-fold (w/w) with mobile phase A, filtering through a membrane filter (Cellulose Acetate 0.45 μm, manufactured by ADVANTEC), and injecting into HPLC for quantification. The measurement conditions of HPLC are as follows.
・Column: TSK-gel ODS-80TsQA (4.6 mmφ×150 mm, Tosoh Corporation)
- Mobile phase A: water: trifluoroacetic acid = 1000: 0.5
B: acetonitrile: trifluoroacetic acid = 1000: 0.5
・Flow rate: 1.0 mL/min
・Column temperature: 40°C
・Gradient conditions: 96% A solution, 4% B solution from the start of analysis until 8 minutes later
Holding 96% of A liquid and 4% of B liquid from 8 minutes to 10 minutes,
From 10 minutes to 20 minutes, A liquid 89.5%, B liquid 10.5%,
Holding 89.5% of A liquid and 10.5% of B liquid from 20 minutes to 26 minutes,
From 26 minutes to 27 minutes, A liquid 40%, B liquid 60%,
From 27 minutes to 29 minutes, A liquid 30%, B liquid 70%,
Holding 30% of A liquid and 70% of B liquid from 29 minutes to 30 minutes,
From 30 minutes to 36 minutes, A liquid 96%, B liquid 4%,
・Injection volume: 5.0 μL
・Detection wavelength: 280 nm
• Retention time: 13.3 minutes • Standard substance: theobromine.

<Measurement of the amount of cocoa-derived insoluble solids>
A 100 mL sample was poured into a centrifuge tube and centrifuged at 1000 rpm for 10 minutes using a centrifuge H-9R and an angle rotor MN1 manufactured by Kokusan Co., Ltd. After centrifugation, the supernatant was removed, the centrifuge tube was dried at 50°C for 48 hours, and the weight was measured. The weight of the centrifuge tube was subtracted from the resulting value to determine the amount of cocoa-derived insoluble solids.

Experiment 1: Production and Evaluation of Cocoa Concentrate Liquid Cocoa powder (manufactured by Morinaga & Co., Ltd., trade name: pure cocoa) was used, and water, sucrose, acesulfame K, and 75% phosphoric acid were added. A cocoa concentrate was prepared with the theobromine content and pH of The amount of cocoa-derived insoluble solids in the cocoa concentrate was well above 0.7 g/100 mL. The cocoa concentrate was diluted with milk to prepare Samples 1-1 to 1-4, and flavor evaluation was carried out by eight expert panelists. First, the panel drank sample 1-1 in advance and discussed the richness of the cocoa drink (the spread of the complex taste of cocoa) and the aftertaste (the sweetness that remains on the tongue after drinking) to have a common understanding. made it After that, each sample was evaluated based on the following evaluation criteria.

<Body Evaluation Criteria>
Each sample was evaluated individually by each panel, and ○ when all 8 panels evaluated that it had the same richness as sample 1-1 (control), 5-7 panels evaluated sample 1-1 ( △ when it was evaluated as having the same richness as the control), and when 4 or less panels evaluated it as having the same richness as the sample 1-1 (control) (all panels evaluated that it was not different from the control) including the case) was marked as x.

<Evaluation Criteria for Aftertaste>
Each sample was evaluated by each panel based on the following evaluation criteria, and the average score was adopted. When the average score is 2.0 or more, it can be said that the aftertaste (sweetness that leaves an aftertaste) is moderate and the aftertaste is good (refreshing aftertaste).
4: No aftertaste 3: Slight aftertaste (sweetness that remains on the tongue after drinking) 2: Aftertaste (sweetness that remains on the tongue after drinking) is felt, but do not drink water after drinking 1: The aftertaste (a sweet aftertaste that remains on the tongue after drinking) is strong, and the sweetness does not disappear without drinking water after drinking (equivalent to sample 1-1).
Table 1 shows the evaluation results. When the theobromine content contained in the cocoa concentrate is fixed at 3000 mg/L, when the pH is 5.0 or less, the aftertaste is improved while maintaining the richness of the cocoa beverage compared to when the pH is 6.0 or more. rice field.

Experiment 2: Production and Evaluation of Cocoa Concentrate A cocoa concentrate was prepared in the same manner as in Experiment 1 except that the theobromine content and pH shown in Table 2 were obtained. The amount of cocoa-derived insoluble solids in the cocoa concentrate was well above 0.7 g/100 mL. The cocoa concentrate was diluted with milk to prepare samples 2-1 to 2-4, and flavor evaluations were carried out by eight expert panelists. First, the panel drank sample 2-1 in advance and discussed the richness of the cocoa drink (the spread of the complex taste of cocoa) and the aftertaste (the sweetness that remains on the tongue after drinking) to have a common understanding. made it After that, each sample was evaluated based on the following evaluation criteria.

<Body Evaluation Criteria>
For each sample, each panel evaluates individually, and when all 8 panels evaluate that it has the same richness as sample 2-1 (control), ◯, 5 to 7 panels sample 2-1 ( △ when it was evaluated as having the same richness as the control), and when 4 or less panels evaluated it as having the same richness as the sample 2-1 (control) (all panels evaluated that it was the same as the control) including the case) was marked as x.

<Evaluation Criteria for Aftertaste>
Each sample was evaluated by each panel based on the following evaluation criteria, and the average score was adopted. When the average score is 2.0 or more, it can be said that the aftertaste (sweetness that leaves an aftertaste) is moderate and the aftertaste is good (refreshing aftertaste).
4: No aftertaste 3: Slight aftertaste (sweetness that remains on the tongue after drinking) 2: Aftertaste (sweetness that remains on the tongue after drinking) is felt, but do not drink water after drinking 1: The aftertaste (a sweet aftertaste that remains on the tongue after drinking) is strong, and the sweetness does not disappear without drinking water after drinking (equivalent to sample 2-1).
Table 2 shows the evaluation results. When the theobromine content contained in the cocoa concentrate is fixed at 1200 mg / L, when the pH is 4.5 or less, the richness of the cocoa beverage is maintained while the aftertaste is improved compared to the sample 2-1 at pH 6.5. Improved. Regarding sample 2-4, although the aftertaste was improved while maintaining the richness, some panel members evaluated that it was difficult to drink due to the sour taste, suggesting that pH 2.5 is not preferable.

Experiment 3: Production and Evaluation of Cocoa Concentrate A cocoa concentrate was prepared in the same manner as in Experiment 1 except that the theobromine content and pH shown in Table 3 were obtained. The amount of cocoa-derived insoluble solids in the cocoa concentrate was well above 0.7 g/100 mL. The cocoa concentrate was diluted with milk to prepare Samples 3-1 to 3-4, and flavor evaluations were carried out by eight expert panelists. First, the panel drank sample 3-1 in advance and discussed the richness of the cocoa drink (the spread of the complex taste of cocoa) and the aftertaste (the sweetness that remains on the tongue after drinking) to have a common understanding. made it After that, each sample was evaluated based on the following evaluation criteria.

<Body Evaluation Criteria>
Each sample was evaluated individually by each panel, and when all 8 panels evaluated that it had the same richness as sample 3-1 (control), ○, 5 to 7 panels sample 3-1 ( △ when it was evaluated as having the same richness as the control), and when 4 or less panels evaluated it as having the same richness as the sample 3-1 (control) (all panels evaluated that it was the same as the control) including the case) was marked as x.

<Evaluation Criteria for Aftertaste>
Each sample was evaluated by each panel based on the following evaluation criteria, and the average score was adopted. When the average score is 2.0 or more, it can be said that the aftertaste (sweetness that leaves an aftertaste) is moderate and the aftertaste is good (refreshing aftertaste).
4: No aftertaste 3: Slight aftertaste (sweetness that remains on the tongue after drinking) 2: Aftertaste (sweetness that remains on the tongue after drinking) is felt, but do not drink water after drinking 1: The aftertaste (a sweet aftertaste that remains on the tongue after drinking) is strong, and the sweetness does not disappear without drinking water after drinking (equivalent to sample 3-1).
Table 3 shows the evaluation results. When the theobromine content contained in the cocoa concentrate is fixed at 300 mg/L, when the pH is 4.5 or less, the richness of the cocoa beverage is maintained while the aftertaste is reduced compared to the sample 3-1 at pH 6.5. Improved. Regarding Sample 3-4, although the richness was maintained and the aftertaste was improved, there was a panel who evaluated that it had a sour taste and was difficult to drink, suggesting that pH 2.5 is not preferable.

Experiment 4: Production and Evaluation of Cocoa Concentrate A cocoa concentrate was prepared in the same manner as in Experiment 1 except that the theobromine content and pH shown in Table 4 were obtained. The amount of cocoa-derived insoluble solids in the cocoa concentrate was well above 0.7 g/100 mL. Samples 4-1 to 4-4 were prepared by diluting the cocoa concentrate with milk, and the flavors were evaluated by eight expert panelists. First, the panel drank sample 4-1 in advance and discussed the richness of the cocoa drink (the spread of the complex taste of cocoa) and the aftertaste (the sweetness that remains on the tongue after drinking) to have a common understanding. made it After that, each sample was evaluated based on the following evaluation criteria.

<Body Evaluation Criteria>
For each sample, each panel evaluates individually, and when all 8 panels evaluate that it has the same richness as sample 4-1 (control), ◯, 5 to 7 panels sample 4-1 ( △ when it was evaluated as having the same richness as the control), and when 4 or less panels evaluated it as having the same richness as the sample 4-1 (control) (all panels evaluated that it was the same as the control) including the case) was marked as x.

<Evaluation Criteria for Aftertaste>
Each sample was evaluated by each panel based on the following evaluation criteria, and the average score was adopted. When the average score is 2.0 or more, it can be said that the aftertaste (sweetness that leaves an aftertaste) is moderate and the aftertaste is good (refreshing aftertaste).
4: No aftertaste 3: Slight aftertaste (sweetness that remains on the tongue after drinking) 2: Aftertaste (sweetness that remains on the tongue after drinking) is felt, but do not drink water after drinking 1: The aftertaste (a sweet aftertaste that remains on the tongue after drinking) is strong, and the sweetness does not disappear unless water is drunk after drinking (equivalent to sample 4-1).
Table 4 shows the evaluation results. When the theobromine content contained in the cocoa concentrate is fixed at 200 mg/L, when the pH is 5.0 or less, the aftertaste is improved while maintaining the richness of the cocoa beverage compared to when the pH is 6.0 or more. rice field.

Claims (5)

containing 200-3000mg/L of theobromine,
Containing 0.7 g / 100 mL or more of cocoa-derived insoluble solids,
is pH 3.1 to 5.0;
Cocoa concentrate for dilution and drinking. The cocoa concentrate according to claim 1, for drinking after being diluted 2 to 6 times by volume. 2. Cocoa concentrate according to claim 1, containing an acidulant. A cocoa concentrate according to claim 1 or 3;
and one or more selected from water or milk,
A cocoa beverage, wherein the total amount of the one or more selected from water or milk is 1 to 5 times the amount of the cocoa concentrate based on the volume ratio. A cocoa concentrate having a theobromine concentration of 200 to 3000 mg/L, containing 0.7 g/100 mL or more of cocoa-derived insoluble solids, and containing an acidulant in an amount that provides a pH of 3.1 to 5.0. A step of preparing a liquid, and a step of adding one or more selected from water or milk in an amount of 1 to 5 times the amount of the cocoa concentrate based on the volume ratio,
A method for producing a cocoa beverage, comprising: